Supplies:
- 1 Glass Quart Jar (no lid)
- 1 Wooden Spoon
- 1 Plastic strainer
- 1 cotton cloth & rubber band (to cover)
- 1/4 Cup Water Kefir Grains
- Spring or Alkaline Water
- 1/3 Cup Sugar
About Water Types:
I have tried many different types of water, and trust me, bottled spring water or alkaline water works best. If your grains are growing fast, you can slow down by simple filtered water. If they are shrinking or not growing, well water or alkaline water has high mineral content which helps them grow. Never use water that has chlorine, fluoride, or zero minerals in it such as tap water or reverse osmosis water. Your grains will be sad and die. :(
About Sugar Options:
Sucanat/Rapidura or brown sugar I have found to work best. Organic white sugar has also worked well for me. Do not, I repeat, do not, use Coconut Sugar.
1. Place 1/4 C Water Kefir Grains in Sugar Water (1 Quart bottled water + 1/3 C sugar dissolved) in Glass Mason Jar.
2. Let sit on counter covered with cloth (I use old t-shirt cut up & rubber-banded.) for 24-48 hrs. (I go 48)
3. Strain out the grains (with cheese cloth or strainer) and bottle the water (1 Quart makes 2 bottles). Avoid using metal strainers.
When you bottle the water you can add lots of different things to it to flavor and continue fermenting it, 100% juice is the simplest for beginners, and we found that Cranberry, or a Cran-raspberry blend, is pretty much fool proof. Be sure after they are bottled and flavored, you cap them tight and leave on the counter for another day or two so that they get fizzy if thats what you are going for. They will not be fizzy without the second flavoring step.
